Peel Radish – That’s How it Works

Radish – how to peel the vegetable

Radish is almost the national vegetable in Bavaria, so you should never serve pretzels and white sausage without radish.

• Radish comes in many different varieties and flavors. The taste of the vegetables ranges from very hot to spicy to piquant. The essential oils, which are also good for your health, are decisive for the taste of the radish.
• In the course of the year, the radish gets hotter and hotter: you get the pink May radish from May to July, followed by the white summer radish, and from October is the season for the dark brown to black winter radish. If you like it particularly spicy, you should not miss the winter radish.
• The dark radish is also the only variety that you should definitely peel. All other types of radishes can also be eaten with the skin on.
• The radish is very easy to peel. You can use a sharp kitchen knife for this. However, a vegetable peeler is better for peeling vegetables. On the one hand, this makes the work quicker and, on the other hand, you avoid cutting off too much of the radish.
• After cutting off the two ends of the vegetable, remove the skin in strips, working from top to bottom.
  Tip: If you prefer the radish a little less spicy, use an old housewife trick: let the vegetables “cry”. Crying in this case means that you salt the vegetables after peeling them. The salt removes water from the radish and makes it a little milder in taste.

Radi – spicy and healthy

In Asian countries like Korea and Japan, radish is also valued – and rightly so. The vegetable not only impresses with its distinctive hot taste, but it is also healthy.

• In addition to the essential nutrients such as iron and magnesium, calcium and potassium as well as phosphorus, radish contains vitamin C in particular.
• However, the vegetable is particularly valuable for health because of its hot mustard oils, sulfurous oils, and flavonoids. In particular, mustard oils and bitter substances have a positive effect on the liver and bile as well as digestion.
• Radishes have been used as an ancient remedy for diseases such as rheumatism and gout for hundreds of years.
• Due to its expectorant effect, the vegetable also helps with cold symptoms such as coughing and hoarseness.
• The flavonoids have an antioxidant effect and with only around 20 calories per 100 grams of radish, the hot root also helps you to achieve a slim figure. The prerequisite is, of course, that you don’t garnish the radish with too many white sausages.